Grilled Mexican Street Corn, also known as Elote, is a delicious and popular street food that you can easily make at home. This dish features sweet corn grilled to perfection and then slathered with a creamy mixture, topped with cheese and spices. It’s perfect for summer gatherings, barbecues, or just a tasty snack.
Why Make This Recipe
There are many reasons to make Grilled Mexican Street Corn. First, it’s bursting with flavor and provides a unique twist to ordinary corn on the cob. Second, it’s simple and quick to prepare, making it an ideal choice for busy weeknights or outdoor cooking. Finally, it impresses guests with its vibrant presentation and rich taste. Who wouldn’t love a bite of this smoky, cheesy goodness?
How to Make Grilled Mexican Street Corn
Making Grilled Mexican Street Corn is straightforward. Below are the ingredients and steps needed to create this appetizing dish.
Ingredients
- 4 ears corn
- 3 tablespoons mayonnaise
- 1/2 cup sour cream
- 1/4 cup cilantro, freshly chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup cotija cheese
- 1 lime, juiced
- Chili powder, to taste
- 2 limes cut into wedges, for garnish
Directions
- Remove the husks from the corn, leaving the core attached.
- Grill the corn on a hot grill or cast iron pan. Turn it occasionally until it starts to get slightly charred on all sides.
- In a small bowl, mix together the mayonnaise, sour cream, and chopped cilantro.
- Remove the corn from the grill and use a basting brush to slather it with the mayonnaise mixture.
- Squeeze lime juice over the corn and generously sprinkle with Parmesan and cotija cheese. Add chili powder to taste.
- Serve immediately and enjoy!
How to Serve Grilled Mexican Street Corn
Grilled Mexican Street Corn is best served hot off the grill. You can place it on a serving platter and garnish with lime wedges for squeezing. This makes it easy for everyone to add their desired amount of lime juice. It’s a great side dish for grilled meats or can be offered as a tasty snack.
How to Store Grilled Mexican Street Corn
If you have leftovers, you can store Grilled Mexican Street Corn in an airtight container in the refrigerator for up to 2 days. When reheating, be careful not to overcook it again. A quick heat on the grill or in the oven should do the trick!
Tips to Make Grilled Mexican Street Corn
- For a smoky flavor, try adding some smoked paprika to the mayonnaise mixture.
- Use fresh corn for the best taste and texture.
- For a spicier kick, add more chili powder or even some cayenne pepper to your cheese mixture.
Variation
You can mix things up by adding different toppings. Some people like to use feta cheese instead of cotija or add diced jalapeños for a kick. You can also try different herbs like parsley or green onions.
FAQs
- Can I use frozen corn?
Yes, but fresh corn is recommended for the best flavor. If using frozen, make sure to grill it until hot and slightly charred. - Is there a way to make it vegetarian?
Yes! This recipe is already vegetarian as it contains no meat. Just ensure that if you use any additional toppings, they are also vegetarian. - Can I make this recipe ahead of time?
You can prepare the mayonnaise mixture ahead of time and grill the corn just before serving for the best experience.
Grilled Mexican Street Corn is an easy, flavorful recipe perfect for any occasion. So fire up that grill and get ready to impress your family and friends with this delightful dish!
Grilled Mexican Street Corn
Ingredients
Main Ingredients
- 4 ears corn Fresh corn is recommended for best flavor.
- 3 tablespoons mayonnaise For a smoky flavor, try adding smoked paprika.
- 1/2 cup sour cream
- 1/4 cup cilantro, freshly chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup cotija cheese Feta cheese can be used as a variation.
- 1 none lime, juiced
- 2 none limes cut into wedges, for garnish Great for squeezing on the corn.
Instructions
Preparation
- Remove the husks from the corn, leaving the core attached.
- Grill the corn on a hot grill or cast iron pan, turning occasionally until slightly charred on all sides.
- In a small bowl, mix together the mayonnaise, sour cream, and chopped cilantro.
Serving
- Remove the corn from the grill and use a basting brush to slather it with the mayonnaise mixture.
- Squeeze lime juice over the corn and generously sprinkle with Parmesan and cotija cheese. Add chili powder to taste.
- Serve immediately garnished with lime wedges for squeezing.
